Artichoke chicken is a simple yet flavorful dish where tender chicken breasts are simmered with artichokes, garlic, and a light sauce that’s both savory and refreshing. The artichokes add a tangy, slightly nutty flavor that balances beautifully with the richness of the chicken. This dish is versatile—you can serve it over pasta, rice, or alongside crusty bread to soak up the sauce. It works equally well for a weeknight dinner or a special occasion meal.
Cooking Time: 40 minutes
Serving: 4
Ingredients
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4 boneless, skinless chicken breasts
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2 tbsp olive oil
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1 medium onion, finely chopped
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3 garlic cloves, minced
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1 can (14 oz) artichoke hearts, drained and halved
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1/2 cup chicken broth
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1/2 cup dry white wine (or more broth if preferred)
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1/3 cup grated Parmesan cheese
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1 tsp dried oregano
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1 tsp dried thyme
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Salt and black pepper, to taste
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2 tbsp fresh parsley, chopped, for garnish
Instructions
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Season chicken breasts with salt and pepper on both sides.
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Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown, about 4 minutes per side. Remove and set aside.
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In the same skillet, sauté onion and garlic until fragrant and softened, about 3 minutes.
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Stir in artichoke hearts, oregano, and thyme. Cook for 2 minutes.
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Add chicken broth and white wine, scraping up any browned bits from the pan.
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Return chicken to the skillet, reduce heat to medium-low, cover, and simmer for 20–25 minutes until chicken is cooked through.
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Sprinkle Parmesan over the chicken and let it melt slightly into the sauce.
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Garnish with parsley and serve warm.
Nutrition (per serving, approx.)
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Calories: 320
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Protein: 36 g
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Fat: 12 g
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Carbohydrates: 8 g
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Sugar: 2 g
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Sodium: 520 mg
Tips
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For creaminess, stir in 1/4 cup heavy cream or a dollop of Greek yogurt at the end.
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Use marinated artichoke hearts for extra flavor, but reduce added salt.
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Pair with angel hair pasta or couscous for a complete meal.
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If you want a baked version, transfer everything to a baking dish after step 6, sprinkle with cheese, and bake at 375°F (190°C) for 20 minutes.
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Fresh lemon juice squeezed on top before serving brightens the flavors.
